Honey-roasted parsnip and carrot soup

A few days ago, my sister gave me a bag of parsnips. Her husband had brought them home and since she doesn’t like parsnips, she gave them to me. I am not a parsnip hater but I am not particularly enamored by them either. But I was determined not to let them spoil and go to waste. And so I made this soup which actually turned out much better than expected. I guarantee it will convert anyone with a low opinion of parsnips!

Honey-roasted parsnip and carrot soup

Honey-roasted parsnip and carrot soup

Ingredients – serves 6 – 8, depending on portion size. If you are daunted by the quantity of soup this recipe produces, freeze the leftovers.

4 large parsnips, peeled
6 medium carrots, diced
2 onions, finely chopped
4 cloves of garlic
3 tbsp honey
1 tbsp olive oil
1 tsp ground cumin
1 tsp paprika
1/2 tsp mild chili powder
Vegetable stock/bouillon cube
Salt and pepper

Method

1. Preheat the oven to 390°F/200°C. Chop the peeled parsnips into rough chunks. No need to worry about making them look pretty; they are going to be blended. Drizzle them with a liberal amount of honey and a little olive oil.

Chopped parsnips, drizzled with honey, ready to go in the oven

Chopped parsnips, drizzled with honey, ready to go in the oven

Sprinkle with a small pinch of salt and some ground black pepper and roast for 30 minutes. Half-way through roasting them, add 2 garlic cloves (chopped in half) along with more honey if necessary.

2. While the parsnips are roasting, saute 2 finely chopped onions in a little olive oil. Add 2 crushed cloves of garlic, 1 tsp cumin, 1 tsp paprika and some ground black pepper. When the onions are golden, add the diced carrots and 1/2 tsp mild chili powder. Cook on a moderate temperature and stir frequently.

3. When the parsnips are done, add them to the onions and carrots. Cook for 10 minutes. Then add vegetable stock to cover the vegetables – the liquid should come approx. 2 inches above the veg. Sorry for the lack of an accurate measure: I didn’t bother measuring my stock. You can always add more liquid if you prefer a thinner soup.

4. Cook until the parsnips and carrots are tender, adding more cumin, paprika or chili if desired. Blend thoroughly and season to taste. After blending, return to the pan to heat the soup until bubbling. Serve with fresh bread and a green salad. Enjoy!

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Photo challenge day 11: Warmth

Today’s theme from the First Thirty-one Photo Challenge at Fourtuitous is “warmth”.

Few things are more delicious and more warming on a cold winter’s day than a hearty bowl of home-made soup. This honey-roasted parsnip and carrot soup is my own creation. The addition of ground cumin, mild chili powder and plenty of black pepper give it a spicy warmth.

Honey-roasted parsnip and carrot soup

Honey-roasted parsnip and carrot soup

Blog challenge recipe #8: Italian-style pasta sauce

So, here is my blog challenge recipe numero otto!

You might have noticed the “-style” in the title above. Although the recipe uses ingredients commonly found in Italian cooking (eggplant, sun-dried tomatoes…) I would call my recipe inspired by Italian flavors: the recipe is one that I improvised last night.

bandiera d’Italia

Italian-style pasta sauce

Ingredients (serves 2, adjust ingredient quantities as required)

2 tbsp olive oil
½ large red onion, diced
½ eggplant, chopped into cubes
½ large zucchini (or 1 medium one), diced
½ head of broccoli, chopped into small florets
8 – 10 white/button mushrooms, chopped
4 – 5 cloves garlic, chopped or crushed
½ cup sun-dried tomatoes, soaked for 2 hours and then chopped
½ tsp hot smoked paprika (optional)
½ tsp dried basil
½ tsp oregano
Fresh basil leaves, roughly chopped (to taste)
Sea salt and black pepper (to taste)

Method

1. If you are using packaged sun-dried tomatoes (as opposed to the ones in oil in jars), you will need to soak them in hot water from a kettle for 2 – 3 hours before use.

Sun dried tomatoes, after soaking for two hours

2. Chop the red onion and crush or chop the garlic.

Red onion

3. Heat the olive oil gently in a pan and add the onion and garlic, plus hot smoked paprika (if using). Cook at a moderate heat for about 10 minutes, stirring occasionally. Use a lid to speed up cooking time.

4. Add the chopped eggplant, zucchini and mushrooms and cook for a further 10 minutes. Be wary of the eggplant sticking to the pan. In my experience, it has a tendency to soak up the oil like a sponge. Stir often and add a little extra olive oil if necessary.

Chopped zucchini

5. Add the chopped sun-dried tomatoes, broccoli florets, dried basil and oregano to the pan, along with a small amount of salt and black pepper. Stir and cook on a moderate heat for 10 minutes, until all the vegetables are tender.

6. Add the fresh basil leaves shortly before serving and stir into the sauce. I served it with olives and penne pasta topped with goats’ cheese. Enjoy!

Olives — a perfect accompaniment to pasta